Ham makeovers

Do you have leftover ham from Easter dinner? Here are some good ideas for breakfast, lunch and dinner. – Pat

Baked omelet

2 cups shredded Monterey jack cheese (8 oz)

1 medium green pepper, chopped

1 can (4 oz) chopped green chilies

1 can (4 oz) mushroom stems and pieces, drained or 1 cup sliced fresh mushrooms

1 medium onion, chopped

½ cup cubed fully cooked ham

12 eggs or 3 cups egg substitute

½ cup milk

1 teaspoon hot pepper sauce

¼ teaspoon salt

dash pepper

In a greased 13 x 9 x 2-in baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onions and ham. Repeat layers. In a bowl, beat eggs, milk, hot pepper sauce, salt and pepper. Pour over vegetables mixture. Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.


Ham and Swiss calzones

4 cups all-purpose flour

4½ teaspoons quick-rise yeast

2 teaspoons brown sugar

¼ teaspoon salt

1½ cups water

3 tablespoons olive or vegetables oil

3½ cups cubed cooked ham

1½ cups shredded Swiss cheese (6 oz)

3 tablespoons Dijon mustard

1 egg, beaten

In a mixing bowl, combine 3 cups flour, yeast, brown sugar and salt. In a saucepan, heat the water and oil to 120-130 degrees. Add to dry ingredients and beat until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest in a warm place for 15 minutes. Meanwhile, in a bowl, combine the turkey, cheese and mustard. Divide dough into eight pieces. On a floured surface, roll each piece into a 7-in circle. Place filling on half of each circle. Fold dough over filling; pinch seams to seal. Place on greased baking sheets. Brush with egg. Bake at 375 degrees for 25-30 minutes or until golden brown. Yield: 8 servings.


Casserole in the cooker

1 pkg. (16 oz) frozen broccoli cuts, thawed and drained

3 cups cubed fully cooked ham

1 can (10.75 oz) a condensed cream of mushroom soup, undiluted

1 jar (8 oz) process cheese sauce

1 cup milk

1 cup uncooked instant rice

1 celery rib, chopped

1 small onion, chopped

In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk rice, celery and onion; stir into the broccoli mixture. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 4 servings.


Ham’n’cheese mashed potatoes

2 cups mashed potatoes

¾ teaspoon garlic salt

1 cup diced fully cooked ham

1 cup shredded cheddar cheese (4 oz)

½ cup whipping cream, whipped

In a bowl, combine the potatoes and garlic salt. Spread into a greased 1-½-qt baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450 degrees for 15 minutes or until golden brown. Yield: 4-6 servings


• To jazz up a jar of plain applesauce try mixing in a teaspoon of vanilla or sprinkling servings with apple pie spice instead of cinnamon.

• Want to spice up your meatloaf or boxed mac’n’cheese? Try adding a salsa to it.

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